I am an older mum of two grown up kids, who loves cooking and baking. I have two charity bake sales a year and it is heart-warming to know that you, like me, will not accept 'that'll do' as enough. It is a case of all or nothing and only the best is good enough. I tell my kids, '...if it's got your name on it, (whatever 'it' is,) make sure you do your best work at all times!' Even at my grand age, Gemma, I am inspired by you but then I'm always willing to learn. Good luck in all you do even though you make me slightly envious of the business you've created.
Thank you Jemma! I bought my first stand mixer with money I got for Christmas then I got your cake recipe book for my birthday yesterday. Just upgraded our bread machine too so no holding me back now; I have a long list of your cakes that I want to try! Love love love your videos so please keep them coming :-)
You are a huge inspiration to me to me Jemma. You're one of my biggest role models next to Gordon Ramsey, Bobby Flay and other competent people. I've been going back and forth on whether I should have my own bakery for a living because people expect me to become a doctor, lawyer, all that good stuff. But my passion is baking, and you have created a lot of that growing passion. So thank you so so so so much. I wish to meet you one day. I live in Houston, Texas but I've always wanted to go to to the UK to meet you. You're AMAZING AND I LOVE YOU
Hello! I'm a 15 year old trying to figure out what I want to do in life, and lately all I can think of is baking. Over the last 3 months I have sold around 5 cakes (small amount but great achievement to me!) and I have also tested new recipes and stuff. Today I found your channel and oh my god, you made me love baking even more (if that makes any sense ) because I can see the passion you have for your work and the thing you said in the video about keeping our standards high is absolutely true because if you are not going to give your 100% then what's the point? If you miraculously read this I want to tell you something more : Thank you! xx - Sofi.
Agreed experience is your best teacher cause really even a brilliant pastry chef sometimes fail so they practice and practice until theyre perfected they skill
Dear Jemma, I love your videos and have basically made all of your recipes. My question is... I've gotten a lot into baking myself and mostly cookies. While I do have my own recipes, some of them are based on yours. My question is now: If I were to get in touch with people who would actually buy those cookies (which some want to, because your recipes are brillant), would I be able to do that or would you feel copied and mad? :) Much love!
I used to live in England when I was younger- like ages 4-9, and when I was in school I had some desserts that have always been my favorite but since moving back to the states it has literally been impossible to find the name/recipe for them. I have asked other you tubers as well and have not gotten a response. I'm hoping you might have an answer for me so I can continue the "tradition" here in US with my family . Anyway it was a sponge cake with like a warm custard over the top and served warm Or room temperature. There was another one that was like a yellowish cake with a white icing that was smooth on the top but then had a colorful design on the top like an infinity ribbon design. And another was a chocolate cake with chocolate mousse frosting.
Hi Jemma. I really loved this video. My question are: do you creat your own recipes? What inspires you? How many times do you test them so they turn out perfect?
I wouldn't ever do that but it's up to you. It will dry the sponge out somewhat and sometimes that freezer-flavour can transfer in to the cake. Not great but if it's just for you then its ok.
I'm not only impressed tonight but possibly smitten. 😊 Probably because you shared so much and answered so many of my personal wonders. I'm in South US and old but have 30 years in the business as a committed learner. Pastry has never been a thrill for me but when I need guidance and ideas for super-sexy kitchen desserts, I've learned that Jemma has it covered. Maybe because I feel like Jemma shares professional technique rather than what I would call "housewife sweets." Easy to scale, plenty impressive enough to sell, delivered with confidence and authority. These videos are a gift and ones I appreciate and share to my peers. You do such a fantastic job and my best to you in your small business successes.
Waaaa. Was hoping for more baking questions to have been asked here. So for next time... Why do you use bicarb of soda and not baking powder- what's the difference? Why do you not add these to some sponges at all ( think the later cake sponges)- is it a different type of sponge? When you make some sponges you beat the butter and sugar first others you use a wet ingredients together and dry ingredients together method. What's the difference? What size cupcake cases are you using? I think mine may be too big as I've run out of batter on a few bakes unless I doubled up on the ingredients listed here on You Tube or in your recipe book ...? Trimming my cakes can sometimes make them crumble around the edges - please do you have some top tips for that?
What I love about you is that you are a normal person and started life at the bottom you weren't just given the money. But my question is ... I don't know I love your channel 😝💕
great questions and answers session! so happy you have a wonderful romantic boyfriend, and hope he spoils you rotten, come Valentines! back to business... Please please can you give us some delicious savoury muffin recipes xxxx
You're so lucky to have someone who loves you soooo much! Your smiles and laughter while talking about your boyfriend were really priceless. :) Happy or shy, more important thing is you are happy! Thank you for sharing so much about yourself. :)
Ayesha Afsheen mine, too... I tried it soo many times and it always comes out chunky... all the little sugar Crystal show even though I used fine powdered sugar
You should beat the butter A LOT first, like 5 minutes, until it's double in size and almost white, then you should add the sugar SIFTED in 3 or 4 stages, beat alot between each one.
Hey Jemma, can you do a master class about the differences between different doughs, pastries and batters? Tell us something about the qualities and uses, and how you make up new recipes :)
That was great Gemma, something different and nice to be able to ask questions, I love your channel & the stuff you make & Curtis ahh I wanted to hug him
What would you recommend selling at a bakery? I want to do lots of desserts, but I don’t want to overdo myself. Would brownies, cookies, cupcakes, cakes, and blondies be good? I don’t know if I should do more, but my goal is to just do simple stuff, but put twists on the flavors.
I've been watching you for a little while now, but didn't really know much about you. (Exept that you love baking!) So, thanks for making this video! By the way, you have inspired me so so so much, especially with the behind the scenes at crumbs and doilies to open my own bakery! (When I'm older.) Oh, I LOVE BAKING MORE THAN ANYTHING. I live in Toronto, Canada. So, thank you for really inspiring me to do what I love, even if it might be hard, as you said, and I hope you will have a great day. :) :) :)
I enjoyed this video so much! Hope you do this again soon. We love learning about you. You're definitely one of my favorite youtubers! :) God bless you always, Jemma!
Perhaps for the next q&a video, you could write the question and the time in the video that you answer it in the description box. Makes viewing life easier.
Hi Jemma, can I ask you a question? What's the best food colouring to use? When I add colouring to a buttercream or cakes, they taste funny or it changes the taste, what would u suggest!
Curtis is adorable, I have a whippet that I've had since 8 weeks old, and Curtis face shape is very similar to Charlie's. Do Manchester terriers have any whippet/greyhound genes lol? Your Q&A was great, I didn't ask a question as anything I could think of had been asked. I did like a few though. I really enjoy your videos, and it's nice to know that all your hard work has paid off. Very inspirational for anyone who loves baking but doesn't want to go down the academic route. Well done for following your dream 😊
Personal question! Is it/was it difficult after you and Sam separated when you were still tied in to the business? Never mix business and leisure etc etc?
I just love your recipe for chocolate cupcakes which I have made for my family many times, but can I use that recipe still without cream, as tonight I wanted to make a large all in one cake and I don't have any?!
Carolina Francis sure you can, but remember, that it dries very hard and you might not be able to actually eat it. Modeling chocolate would work as well. And I'd recommend to cover the rice crispies with ganache or royal icing to smooth out any bumbs and to give the fondant/gum pastr something to stick to.
You are such an inspiration Jemma!! Been following you for two years now. I also started my own bakeshop and you really inspired me. I'm thinking of doing a baking class someday just so I will learn more. Love your videos and your bakeshop!!! I want to be visit your shoo when I go to London ❤❤
when I make chocolate buttercream frosting. I add Coco powder in buttercream to make it chocolate buttercream. but the colour is too light. not looks like whipping cream frosting ? I want to ask if I can use chocolate sauce . to make it dark chocolate colour frosting. please answer
Really nice talk Jemma! I follow you and watch your videos every week... I have learned a lot with you! Thank you so much for sharing your experience with us. It keeps me motivated to continue with my own. Big hug from Costa Rica!
Absolutely loved your video Jemma. So lovely to have more of an insight into who you are as a person. You have an infectious personality and such a positive vibe. Wishing you continued success with your amazing business and excited for what the future holds. I will have to make my way from Australia to try out your delicious treats, I'm certain the ones I attempt are not half as good as yours haha' Take care x Sammy
Thank you so much for sharing a little of your private life and for all the wonderful insight!! I recently dicovered your you tube page and I am hooked!!
Ahh Jemma your answer about your boyfriend was so cute! Haha :D
Question... sometimes while my cakes are cooling on the racks the go flat on the outsides like a flat tire..hope that made since...help
@@tinacampbell5643 can you elaborate??
I am an older mum of two grown up kids, who loves cooking and baking. I have two charity bake sales a year and it is heart-warming to know that you, like me, will not accept 'that'll do' as enough. It is a case of all or nothing and only the best is good enough. I tell my kids, '...if it's got your name on it, (whatever 'it' is,) make sure you do your best work at all times!' Even at my grand age, Gemma, I am inspired by you but then I'm always willing to learn. Good luck in all you do even though you make me slightly envious of the business you've created.
Thank you Jemma! I bought my first stand mixer with money I got for Christmas then I got your cake recipe book for my birthday yesterday. Just upgraded our bread machine too so no holding me back now; I have a long list of your cakes that I want to try! Love love love your videos so please keep them coming :-)
How much?
Love your videos! Keep it up girl
You are 40 in 2019,but you look younger than your age,whats your skin routine everyday?
Love you Jemma 😍
40??? No way!!! She looks so young!
No way is she 40?!? 😱😱 I thought she was late 20s!!!
She is only 35 or something
You are a huge inspiration to me to me Jemma. You're one of my biggest role models next to Gordon Ramsey, Bobby Flay and other competent people. I've been going back and forth on whether I should have my own bakery for a living because people expect me to become a doctor, lawyer, all that good stuff. But my passion is baking, and you have created a lot of that growing passion. So thank you so so so so much. I wish to meet you one day. I live in Houston, Texas but I've always wanted to go to to the UK to meet you. You're AMAZING AND I LOVE YOU
OMG JEMMA YOU'RE THE ABSOLUTE CUTEST TALKING ABOUT YOUR BOYFRIEND! 😂☺️💜
What a lovely video, thank you, Jemma!!
Hello! I'm a 15 year old trying to figure out what I want to do in life, and lately all I can think of is baking. Over the last 3 months I have sold around 5 cakes (small amount but great achievement to me!) and I have also tested new recipes and stuff. Today I found your channel and oh my god, you made me love baking even more (if that makes any sense ) because I can see the passion you have for your work and the thing you said in the video about keeping our standards high is absolutely true because if you are not going to give your 100% then what's the point? If you miraculously read this I want to tell you something more : Thank you! xx - Sofi.
As I only use ur recipes and that u have a dog do u ever make him any home made biscuits if yes can u do a recipe video please
can't wait for Q&A part 2 Jemma! xx
Agreed experience is your best teacher cause really even a brilliant pastry chef sometimes fail so they practice and practice until theyre perfected they skill
Dear Jemma, I love your videos and have basically made all of your recipes.
My question is... I've gotten a lot into baking myself and mostly cookies. While I do have my own recipes, some of them are based on yours. My question is now: If I were to get in touch with people who would actually buy those cookies (which some want to, because your recipes are brillant), would I be able to do that or would you feel copied and mad?
:)
Much love!
Jemma😍I LOVE YOUR VIDEOS😍😍
I used to live in England when I was younger- like ages 4-9, and when I was in school I had some desserts that have always been my favorite but since moving back to the states it has literally been impossible to find the name/recipe for them. I have asked other you tubers as well and have not gotten a response. I'm hoping you might have an answer for me so I can continue the "tradition" here in US with my family . Anyway it was a sponge cake with like a warm custard over the top and served warm
Or room temperature. There was another one that was like a yellowish cake with a white icing that was smooth on the top but then had a colorful design on the top like an infinity ribbon design. And another was a chocolate cake with chocolate mousse frosting.
Hi Jemma. I really loved this video. My question are: do you creat your own recipes? What inspires you? How many times do you test them so they turn out perfect?
Hey there, Jemma! Can you give us a tips on how to stabilized frosting?
hi Jemma! what is the best icing for humid weather?
You have such a fun personality!!!! I would like to see you on tv all time😊😊😊😊... by the way cute accent 😘
Princess Roxannay
Can we use our usual mixer instead of stand mixer or hand mixer to make cream or some thing else
Can you make cupcakes ahead of time and freeze them, then thaw them out and decorate them?
yvette joy Harris yes
I wouldn't ever do that but it's up to you. It will dry the sponge out somewhat and sometimes that freezer-flavour can transfer in to the cake. Not great but if it's just for you then its ok.
Ok thank you. I wanted a professional opinion...so I won't do that. Thanks!!!
that's so weird. I swear I've seen everywhere that you can if you wrap them tightly. but obviously jemma knows better:)
It really only takes a few minutes to make cupcakes. It would take longer to wrap and freeze them.
These days when people ask what my tattoos mean, I tell them it just means I like tattoos. :)
I'm not only impressed tonight but possibly smitten. 😊 Probably because you shared so much and answered so many of my personal wonders.
I'm in South US and old but have 30 years in the business as a committed learner. Pastry has never been a thrill for me but when I need guidance and ideas for super-sexy kitchen desserts, I've learned that Jemma has it covered. Maybe because I feel like Jemma shares professional technique rather than what I would call "housewife sweets."
Easy to scale, plenty impressive enough to sell, delivered with confidence and authority.
These videos are a gift and ones I appreciate and share to my peers.
You do such a fantastic job and my best to you in your small business successes.
Been waiting for this :)
completely not related to anything in this video but how do you get your fringe to stay in place all the time? thanks!! love your tutorials also :)
Waaaa. Was hoping for more baking questions to have been asked here. So for next time...
Why do you use bicarb of soda and not baking powder- what's the difference?
Why do you not add these to some sponges at all ( think the later cake sponges)- is it a different type of sponge?
When you make some sponges you beat the butter and sugar first others you use a wet ingredients together and dry ingredients together method. What's the difference?
What size cupcake cases are you using? I think mine may be too big as I've run out of batter on a few bakes unless I doubled up on the ingredients listed here on You Tube or in your recipe book ...?
Trimming my cakes can sometimes make them crumble around the edges - please do you have some top tips for that?
Omg actually fan girling right now! Can't believe you said my name first 😂😂🙌🏻🙌🏻
I love your honesty and you're simplicity! Thank you for all the wonderful recipes you share with all of us.
Where do you order your cake boxes? I can't seem to find any boxes higher then 8 cm :)
Thank you for answering my question❤️❤️❤️
You are so close to one million subscribers
Thank you so much for this Q&A!! The answers encourage me so much plus it was quite interesting and fun :3
What I love about you is that you are a normal person and started life at the bottom you weren't just given the money. But my question is ... I don't know I love your channel 😝💕
I know where was your market stool and when did you start a shop and how?
OH MY GOD YOU ANSWERED MY QUESTION!!!!!!😍😍😍😍😍😍😝😝😝😝😊😊😊😊😊😊😊😊😊😊😊
Curtis is soooooo adorable!
great questions and answers session! so happy you have a wonderful romantic boyfriend, and hope he spoils you rotten, come Valentines! back to business... Please please can you give us some delicious savoury muffin recipes xxxx
Can u do some more layer cakes please Jemma
OMG I'M GOING TO LONDON SOON AND I'M GOING TO CRUMBS AND DOILIES!!!!!!!
You're so lucky to have someone who loves you soooo much! Your smiles and laughter while talking about your boyfriend were really priceless. :) Happy or shy, more important thing is you are happy! Thank you for sharing so much about yourself. :)
Desserts with cinnamon and/or (salted) caramel are my favourites.
thanks a lot for all your honest and funny answers! :)
Jemma is the best way to make a cupcake super fluffy just by a lot of whipping and baking powder? Orrrr is there a secret I don't know?
yo también he aprendido gracias a la practica y con tus vídeos gracias
plz let us learn how to decorate cake lyk a pro..
i had a problem.. my butter cream doesn't luks smooth
Ayesha Afsheen mine, too... I tried it soo many times and it always comes out chunky... all the little sugar Crystal show even though I used fine powdered sugar
You should beat the butter A LOT first, like 5 minutes, until it's double in size and almost white, then you should add the sugar SIFTED in 3 or 4 stages, beat alot between each one.
If it comes out chunky try adding 1 tablespoon of hot water and then mix you will see it makes a difference
do u trim the outside of ur layer cakes before putting on the ganache
awwww… I'm in love with Curtis!
Hey Jemma, can you do a master class about the differences between different doughs, pastries and batters? Tell us something about the qualities and uses, and how you make up new recipes :)
That was great Gemma, something different and nice to be able to ask questions, I love your channel & the stuff you make & Curtis ahh I wanted to hug him
Please could you tell me if you prefer to use Dutch cocoa powder or ordinary. Love your videos/baking thank you.
What would you recommend selling at a bakery? I want to do lots of desserts, but I don’t want to overdo myself. Would brownies, cookies, cupcakes, cakes, and blondies be good? I don’t know if I should do more, but my goal is to just do simple stuff, but put twists on the flavors.
I loved this video!!! It was great to see you in a more natural and relaxed environment, you really are very cute. Lucky boyfriend!!!!
Well done to Sally - fab video xxx
Visited crumbs & doilies soho yesterday! Beautiful little shop x
What do you do if you have leftover butter cream?
Eat it !
I've been watching you for a little while now, but didn't really know much about you. (Exept that you love baking!) So, thanks for making this video! By the way, you have inspired me so so so much, especially with the behind the scenes at crumbs and doilies to open my own bakery! (When I'm older.) Oh, I LOVE BAKING MORE THAN ANYTHING. I live in Toronto, Canada. So, thank you for really inspiring me to do what I love, even if it might be hard, as you said, and I hope you will have a great day. :) :) :)
Hi Jemma, where do you get your spoonulas from?? Thanks!
When you make your cupcakes how do u store them? Do you leave them out or refrigerate them??
Hi Jemma, can I use Swiss meringue buttercream to crumb coat and fill cakes instead of normal icing?
I enjoyed this video so much! Hope you do this again soon. We love learning about you. You're definitely one of my favorite youtubers! :) God bless you always, Jemma!
You know my name!!
hi
Ok hands down which is the BEST Frosting to use on a wedding cake for hot weather?
Perhaps for the next q&a video, you could write the question and the time in the video that you answer it in the description box. Makes viewing life easier.
Awesome video and great, good quality advice. You're brilliant.
What's your fav brand of butter, flour, vanilla, sugar (plus other baking staples)? :)
Hi Jemma, can I ask you a question? What's the best food colouring to use? When I add colouring to a buttercream or cakes, they taste funny or it changes the taste, what would u suggest!
Curtis is adorable, I have a whippet that I've had since 8 weeks old, and Curtis face shape is very similar to Charlie's. Do Manchester terriers have any whippet/greyhound genes lol? Your Q&A was great, I didn't ask a question as anything I could think of had been asked. I did like a few though. I really enjoy your videos, and it's nice to know that all your hard work has paid off. Very inspirational for anyone who loves baking but doesn't want to go down the academic route. Well done for following your dream 😊
That's so weird i also have a grandad on my dads side who I never met called Charlie as well
baking with MI
I am following her she is great
What will you make for English afternoon tea of you had a friend visiting you for a cup of English afternoon tea.
Personal question! Is it/was it difficult after you and Sam separated when you were still tied in to the business? Never mix business and leisure etc etc?
Hi jemma ! can you tell me if its ok to put buttercream swirls on top of butter gnache ? Ty
Thank you Jemma! Great to hear your answers.
can i make a sponge cake the night before a birthday and do the icing the morning of?do I store the chocolate sponge in the fridge overnight?
Hi Jemma I am very interested in where you get your cake boxes. They are perfect. Thanks much. recently started watching your videos and love them.
I just love your recipe for chocolate cupcakes which I have made for my family many times, but can I use that recipe still without cream, as tonight I wanted to make a large all in one cake and I don't have any?!
Hi Jemma
Do you always use a fan oven and are all your temperatures quoted for a fan oven?
What is your take on non-dairy whipped cream to use for a wedding cake?
yay
You should add chopped Mars bar in the Eton mess! Delicious!
Can I use gumpaste to cover a rice Krispy treat or only fondant?
Carolina Francis sure you can, but remember, that it dries very hard and you might not be able to actually eat it. Modeling chocolate would work as well. And I'd recommend to cover the rice crispies with ganache or royal icing to smooth out any bumbs and to give the fondant/gum pastr something to stick to.
serendipity7 thanks
What is the best way to store cupcakes for a next day delivery
I used to work at a place that bred Manchester Terriers, they were adorable, got to look after the puppies also!
Thanks for sharing Jemma! Some really inspirational ideas and encouragement for aspiring cake enthusiasts.
You are such an inspiration Jemma!! Been following you for two years now. I also started my own bakeshop and you really inspired me. I'm thinking of doing a baking class someday just so I will learn more. Love your videos and your bakeshop!!! I want to be visit your shoo when I go to London ❤❤
when I make chocolate buttercream frosting. I add Coco powder in buttercream to make it chocolate buttercream. but the colour is too light. not looks like whipping cream frosting ? I want to ask if I can use chocolate sauce . to make it dark chocolate colour frosting. please answer
Smriti Agarwal no add more coco powder and if it's too thick add some milk;)
Smriti Agarwal No, use melted milk or dark chocolate!
jemma m I didn't get you
like melted milk ?
Smriti Agarwal melted milk chocolate ^
Really nice talk Jemma! I follow you and watch your videos every week... I have learned a lot with you! Thank you so much for sharing your experience with us. It keeps me motivated to continue with my own. Big hug from Costa Rica!
This was a great video. I love your dog!!! He Is so swett
I really enjoyed this, thank you x
What are the top budget stand mixers and the top moderately priced stand mixers, in your opinion? Cheers 👍
Regards from Seville, Spain. I come back to UK in June and I will go to see you . I will give you a gift from my city. love you xxx
btw i love how real u r! so down to earth and amazing in personality. go u! and all the best wid ur work
Is it possible to use a custard, or pudding as frosting? always wanted to try. Is that even a thing or i'm just dreaming?
You are such an inspiration! ❤️ one of my biggest wish rn is to visit your shop and to see you 😩
your favorite dessert we is one of my favorites too, we eat it in Colombia and we call it merengon!
I love your channel! Xxx
I enjoyed that Jemma. You are so adorable and I love your laugh. Thank you for all that you show us!! ❤❤❤
Absolutely loved your video Jemma. So lovely to have more of an insight into who you are as a person. You have an infectious personality and such a positive vibe. Wishing you continued success with your amazing business and excited for what the future holds. I will have to make my way from Australia to try out your delicious treats, I'm certain the ones I attempt are not half as good as yours haha' Take care x Sammy
Thank you so much for sharing a little of your private life and for all the wonderful insight!!
I recently dicovered your you tube page and I am hooked!!
can you please make a cookie dough layer cake like from the behind the scenes stacked cake
Can u use country crock spread to make butter cream if so can u make a video please? Perhaps the butter vs spread? Thanks